International
Vegetarian Union
Ethiopian Vegan Recipes Contributed by Vegetarians and Vegans from around the world

Use
these links to buy from amazon and IVU gets up to 10%!

Ethiopian-style Lentils With Yams (or Sweet Potatoes) From: catwolf

This was adapted from a recipe on vegweb (http://vegweb.com/recipes/beans/3088.shtml), to incorporate more Ethiopian spices and use up a sweet potato I had on hand. It doesn't quite achieve the heights of my favorite Ethiopian restaurant, but it's quick, hearty and pretty tasty. Braver souls can substitute cayenne for some of the paprika

SERVES 1 -2

1/2 onion, diced

3 garlic cloves, minced

1 teaspoon fresh ginger, minced

1/2 small sweet potato or yam, diced

1/4 red sweet bell pepper, diced

1 teaspoon olive oil

2 tablespoons lentils (split red)

1-2 teaspoon tomato paste

1 cup water

3/4 teaspoon paprika

1/2 teaspoon ground coriander

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground fenugreek

1/4 teaspoon ground ginger

salt or soy sauce

black pepper

saute the onion, garlic, ginger and yam in olive oil at medium heat until the onions are almost translucent.

add the red bell pepper and saute for an additional minute.

add the lentils, tomato paste and water.

bring water to a boil.

add the paprika, coriander, allspice, fenugreek and ginger.

lower heat slightly and allow the stew to simmer for 20 minutes or until the lentils are tender and all the water absorbed.